Minestrone Soup
Source: Restaurant Recipe Recreations - Olive Garden

3 Tablespoons EVOO
¾ cup carrots
¾ diced celery
¾ cup quartered zucchini
1 cup diced yellow onion
Two large garlic cloves, grated
2 Tablespoons tomato paste
4 cups vegetable broth
1 can petite diced tomatoes, undrained
1 cup frozen green beans
2 cups fresh baby spinach
2 teaspoons Good Seasons Italian seasoning
1 can Cannellini beans, drained and rinsed
1 can dark red Kidney beans, drained and rinsed
2 cups miniature shell pasta, precooked to al dente
Salt & Pepper to taste

Cook carrots, celery, zucchini, onion and garlic in the EVOO on medium/high heat - just to soften

Once the vegetables have softened and the onions have become translucent, stir in tomato paste

Then add the following ingredients:
Vegetable broth
Diced tomatoes
Green beans
Fresh spinach (this will cook down)
Italian seasoning

Slowly simmer until the vegetables are fully cooked

Lastly, add the drained and rinsed beans, and precooked pasta

Give the soup enough time to simmer, and serve


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